Spiced Pumpkin Bread

L.D. of New Orleans writes: "I am going crazy trying to find a pumpkin bread recipe that was featured post-Katrina in The Times-Picayune ... (it) made two loaves per batch and it was the best I have ever had."

Makes 2 loaves

Flour-infused cooking spray

3 cups sugar

1 cup vegetable oil

3 large eggs

1 (16-ounce) can solid pack pumpkin

3 cups all-purpose flour

1 teaspoon ground cloves

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon baking powder

1 cup coarsely chopped walnuts

Preheat oven to 350 degrees.

Lightly coat 2 standard loaf pans with flour-infused cooking spray.

In a large bowl, combine the sugar and oil and beat to blend. Add the eggs and pumpkin and mix well.

Over a second large bowl, sift together the flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder. Add to the pumpkin mixture in 2 batches, mixing well between them. Mix in walnuts.

Divide batter equally between the prepared pans. Bake until a tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes in the pans. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.

Stir in pressed garlic, artichoke hearts, green onion, lemon zest, parsley and cheese. Season to taste with salt and pepper.

Spoon mixture into a greased 8-inch springform pan; cover pan with foil and bake at 400 degrees until lightly browned, about 30 minutes. Cut into 8 wedges and serve warm or at room temperature.